Butterfinger Balls (Printable Version)

Rich peanut butter bites full of crunchy Butterfinger crumbs and graham crackers, coated in chocolate. An easy, no-bake snack.

# What You'll Need:

01 - 1 teaspoon of vanilla essence.

02 - 1/2 cup of crushed Butterfinger candy bars.

03 - 4 tablespoons of softened butter.

04 - A cup of powdered sugar.

05 - Holiday sprinkles for decoration (optional).

06 - Optional toppings: extra crushed Butterfinger or sea salt.

07 - Eight ounces of chocolate bark or chocolate chips.

08 - Three-fourths cup of fine graham cracker crumbs.

09 - A full cup of smooth peanut butter.

01 - Cream together softened butter and the peanut butter until smooth and mixed well.

02 - Blend in the vanilla essence until it's incorporated.

03 - Slowly add powdered sugar on low speed, pausing to scrape the bowl when needed.

04 - Mix in crushed Butterfinger bars and graham cracker crumbs by hand or at a slow speed.

05 - Shape the mixture into balls about 1 to 1½ tablespoons big, then place on a cookie sheet lined with parchment.

06 - Chill the balls in the freezer for half an hour, or until they firm up.

07 - Use a microwave at 50% power, heating chocolate in 30-second bursts until melted. Dip balls to coat.

08 - While the chocolate is still wet, sprinkle with extra Butterfinger pieces, sea salt, or holiday sprinkles as desired.

01 - Stick to the regular kind of peanut butter, not the natural stuff.

02 - Chocolate bark melts and coats better than standard chips.

03 - You can keep them in the fridge for up to one week.

04 - Try using a double boiler if you prefer it over a microwave.